Wednesday, January 29, 2014

Cheddar Cheese Crackers and Rice Krispie Crackers

I've made Cheddar Cheese Crackers (posted at the end of this recipe) since 1980, but never with Rice Krispies. I liked the look of these.
This recipe comes from All

Rice Krispie Crackers:

2 C flour
a pinch of salt
1 1/2 tsp red pepper flakes
1 pound of Sharp Cheddar Cheese, grated
1 C butter, melted
2 C Rice Krispies

Preheat the oven to 300 degrees

In a large bowl:
pepper flakes
Whisk well

Cheese and toss to coat well
Add butter and stir until moist
Add Rice Krispies and knead by hand to form a dough

Using a small cookie scoop, scoop out 1/2 " balls and place them on a cookie sheet.
Flatten them with a fork.
Bake for 30 minutes. They should be light and crispy.
Allow to cool on the pan for 5 minutes and transfer to a rack to cool completely.

Here's my  Mother's recipe from the 60's.
I make these often for Parties.
They're a great Appetizer.

Cheese Crackers:

Here's what you'll need:
Preheat the oven to 325 degrees.
Sheet Pans lined with Parchment Paper.

1 Pound of Sharp Cheddar Cheese, grated
16 TBS of butter, room temperature
3 C Flour
1 tsp Salt
1/4 tsp Cayenne Pepper
1 C Chopped Pecans

 In a Stand Mixer with a Paddle Attachment:
Cayenne Pepper
Mix just to combine well.

Mix well.

Divide the dough into thirds.
Form each third into small 1 1/2" diameter logs on a sheet of Parchment Paper.
Wrap tightly and refrigerate for 1 hour.

Slice the rolls into 1/4 " slices
Arrange 1 1/2" apart on the Sheet Pan.
Bake for 15 - 18 minutes
Remove Pan to a Rack to cool for 5 minutes.
Transfer the Crackers to the Rack to cool completely.

Peace in the Kitchen!

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